Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies

Fadda, Costantino; Del, Alessandra; Sanguinetti, Anna Maria; Urgeghe, Pietro Paolo; Vacca, Vincenzo; Arca, Pietro Paolo; Piga, Antonio

doi:10.1016/j.foodchem.2012.03.076

Cited by 35 publications

(50 citation statements)

References 41 publications

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“…Fadda et al (2012) found only ca. 13 % α-T degradation in extra virgin olive oil over 18 months of storage in the dark, while Okogeri and Tasioula-Margari (2002) reported up to 50 % loss of α-T after 12 months of storage of olive oil, whereas nearly complete loss of α-T over 12 month of storage was found by Morello et al (2004).…”

Section: Resultsmentioning

confidence: 98%

Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature

Wroniak

Rękas

2015

J Food Sci Technol

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The effect of various conditions (storage temperature, exposure to light, access of oxygen) and different packaging material (amber glass, amber polyethylene terephthalate) on the nutritional value of cold-pressed rapeseed oil during 12 months of storage was investigated. Quantified quality parameters included: acidity, peroxide value, spectrophotometric indices (K 232 , K 268 ), fatty acid composition, tocopherols and sterols. Storage of oil at 4°C was found to be most appropriate for maintaining the quality of cold-pressed rapeseed oil. Exposure of oil samples stored at room temperature to light in combination with the access of oxygen caused the most pronounced losses in the total tocopherols (ca. 90-91 % of α-T, and ca. 80-81 % of γ-T), total phytosterols (ca. 15-16 %) and substantial deterioration in oil qualitative properties. Although storage at room temperature is common for use in households, storage of at low temperatures (4°C) significantly increases the possibility of prolonged shelf life of coldpressed rapeseed oil.

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Section: Resultsmentioning

confidence: 98%

Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature

Wroniak

Rękas

2015

J Food Sci Technol

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“…Pressing and centrifugation have been widely recognized as the best extraction techniques. Positive effects on the concentration of polyphenols have been noted as a result of the extraction process carried out with a system equipped with vertical malaxators working at low oxygen pressure 21 and with a decanter that excludes the need for further oil centrifugation 22 . In addition, the characteristics and operating parameters of the systems have been shown to affect both extraction yield and the quality of the extracted oil 23 26 .…”

mentioning

confidence: 99%

Influence of Extraction Techniques on Physicalchemical Characteristics and Volatile Compounds of Extra Virgin Olive Oil

et al. 2014

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“…Regarding decreased tocopherols during storage a similar behavior was found in the literature. (Morello et al, 2004;Gomez-Alonso et al, 2005;Del Caro et al, 2006;Lerma-Garcia et al, 2009;Fadda et al, 2012) The polyphenols content of Arbequina oil was much lower than the Coratina, although its tocophenol content was slightly higher. From the point of view of their oxidative stability, polyphenols are the most important antioxidants of virgin olive oil.…”

Section: Analytical Techniquesmentioning

confidence: 99%

“…A similar behavior is found in the literature. (Gomez-Alonso et al, 2005;Del Caro et al, 2006;Vekiari et al, 2007;Lerma-Garcia et al, 2009;Krichene et al, 2010;Fadda et al, 2012). Wax esters are formed by the esterification of high molecular mass alcohols with fatty acids.…”

Section: Analytical Techniquesmentioning

confidence: 99%

Shelf Life of Monovarietal Extra Virgin Olive Oils Cv. Arbequina and Coratina from Uruguay

Irigaray¹,

Martínez²,

Feller³

et al. 2016

JFR

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Two monovarietal extra virgin olive oils (Arbequina and Coratina), produced in Uruguay, were studied over a period of 12 months storage in amber bottles at 30 º C. Peroxide index, K 232 , K 270 , ∆K, OSI induction time did not exceed the maximum limits set by the International Olive Council (IOC) during the entire period. However, the content of ethyl esters increased with storage time and it is in relation with the shelf life. The International Olive Council (IOC) establishes the limits in the content of ethyl esters ≤ 35 ppm. The Coratina oil ceased to be extra virgin quality after 6 months of storage due to its content of ethyl esters (46 ppm), and the Arbequina oil after 9 months (52 ppm).Taking into consideration their content of ethyl esters, both the Arbequina and Coratina oils showed a very short shelf life less than six months. The determination of ethyl ester content proved to be a sensitive method for determining the loss of quality of extra virgin olive oils.

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Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies

Cited by 35 publications

References 41 publications

Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature

Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature

Influence of Extraction Techniques on Physicalchemical Characteristics and Volatile Compounds of Extra Virgin Olive Oil

Shelf Life of Monovarietal Extra Virgin Olive Oils Cv. Arbequina and Coratina from Uruguay

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